Ingredients

The following ingredients have 7 Servings
  • 2 pounds boneless beef chuck roast
  • 2 (10 oz.) cans red enchilada sauce
  • 1 teaspoon beef bullion granules
  • 2 cloves garlic, minced
  • 1/2 cup diced onion
  • Salt and pepper, to taste
  • 1/2 cup heavy cream
  • 1 tablespoon flour
  • 3 tablespoons water
  • 8 (8-inch) flour tortillas
  • 1 cup shredded Monterrey jack cheese
  • 2-3 tablespoons chopped fresh cilantro
  • Optional toppings: sour cream, pico de gallo, guacamole

Instruction

  • Lightly grease a slow cooker. Cut roast into 3-4 chunks and add to slow cooker, along with enchilada sauce, bullion granules, garlic, and onion.
  • Cover and cook on low for 6-8 hours, or until meat is tender. Remove meat from slow cooker, leaving sauce, and shred with two forks. Season beef with salt and pepper, to taste. Set aside.
  • Preheat oven to 400 degrees. Lightly grease a 9x13 in baking dish. Spread 1/3 cup of the sauce from the slow cooker in the bottom of the dish.
  • Place 1 1/2 cups of sauce from the slow cooker into a medium saucepan. Whisk in cream. In a small bowl, whisk together flour and water. Whisk the flour mixture into the sauce. Bring to a simmer over medium heat. Season with salt and pepper, to taste. Simmer while you prepare the burritos.
  • Divide the shredded beef evenly between the tortillas. Roll up and place seam side down in the prepared baking dish.
  • Pour the sauce over the burritos. Sprinkle with the cheese. Bake, uncovered, for about 20 minutes, or until cheese is melted and sauce begins to bubble.
  • Sprinkle with cilantro before serving. Serve with sour cream, pico de gallo and guacamole, if desired.